Historical documentation of the origins of Pampanuto is quite scarce in spite of its being a long-cultivated native Puglia grape, particularly in the Castel del Monte area, as indicated by Prof. Giuseppe Frojo’s writings in 1875. Known also as Rizzulo and Pampanuta, it is a vigorous, high-yielding grape, fairly tolerant of adverse climatic conditions and resistant to fungal diseases. The cluster is medium size, conical or pyramidal, and compact, and the berries are yellow-green. Pampanuto is often blended with Bombino Bianco, complementing it with a low acidity but high sugar level. These qualities have always made Pampanuto appreciated, particularly in the past, when wine was considered a source of calories and, in fact, a true food.